Where have I been? I don't know, using the crap out of my grill and today I decided to do another pizza. I don't write much, so here are a few pics. Oh, the dough was too thick, make it not so thick next time dummy. One more thing, not so much wood on pizza. It's complex enough...
It is ridiculously hot outside so I decided to fire up the grill (for the second time today). I used my Fathers day screen cooking thingy for the veggies (green peppers and onions). I simply seasoned the chicken with Taco Seasoning and slow cooked over a mix of 30/70 - Apple/Cherry.
Somehow I forgot the roasted red peppers and the 8 oz. of fresh spinach leaves that I KNOW I PUT IN THE CART, did not make it home. So I had to make my own "Roasted Red Peppers", that is Tomatoes, I didn't have red peppers, but I did have red tomatoes...
1 pound of linguine pasta
1 skinless, boneless chicken breast, cut in small pieces
(salt and pepper to taste)
3Tbs of olive oil
6 whole garlic cloves (next time I chopping it)
4 oz of mushroom, halved
6 oz of roasted red peppers,drained and chopped
3 oz of fresh spinach leaves (where did you go?)
Parmesan cheese to taste
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
While the pasta is boiling, sprinkle the chicken with salt and black pepper. Heat the olive oil in a large skillet over medium heat, and cook the chicken pieces until lightly browned, about 10 minutes, stirring frequently. Stir in the garlic cloves, mushrooms, roasted red peppers, and artichoke hearts; reduce heat to a simmer, and cook until the mushrooms begin to give off their juices, 5 to 8 minutes. Stir in the spinach, and simmer just until the leaves are wilted, about 2 minutes.
Transfer the cooked linguine into a bowl, and toss with the basil pesto. Divide the pasta between 2 plates, and serve topped with the chicken mixture. Sprinkle Parmesan cheese over each plate to serve.
In a medium skillet/stock pot cook the ground beef over medium heat until evenly browned; drain.
Stir in beer, salt, sugar, pepper, and yellow mustard. Bring to a boil, and reduce heat to medium low; simmer partially covered.
Cook until excess liquid has evaporated; remove from heat. (Note: You may need to adjust heat depending on the quantity you are cooking. Turning up the heat, and/or removing the lid, will help speed up cooking.)
Serve on hamburger buns with pickles and mustard. Diced onion and sliced cheese are optional.
Side Dish: We recommend baked sweet potato fries tossed with a light amount of sea salt.